3-Ingredient Sweet

Roses are red, violets are blue, who forgot about Valentine’s Day? I hope not you! But, if you did, here’s a quick treat you can whip up for a lovely breakfast in bed or dessert for your sweetie tomorrow.

3-Ingredient  Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

3-Ingredient Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

It only has three ingredients and is embarrassingly easy to make, but we can keep that between us!

3-Ingredient Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

3-Ingredient Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

Strawberry & Cream Cheese Turnovers 

Makes 8

  • 1 tube refrigerated crescent rolls (like Pillsbury Crescents)
  • 4 tablespoons cream cheese, at room temperature
  • 4 tablespoons strawberry preserves

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. Pop open the crescent roll tube and roll dough out flat as shown below. Place 1/2 tablespoon cream cheese, then 1/2 tablespoon preserves in the center of the larger end of the dough. Gently fold in the two corners closest to the filling then roll up the dough until a small pocket is formed. Transfer to the prepared baking sheet and repeat with remaining dough. Transfer to oven and bake for to 10 to 13 minutes or until golden.

SWWU Tip 1: We used homemade preserves for our filling, but you can use anything you have on hand. Apricot, raspberry, blueberry, the list of delicious possibilities goes on and on.

SWWU Tip 2: We preferred to eat these when they were piping hot right out of the oven, but they were still quite tasty a few hours later. Try to eat them within a day or so for the best texture.

SWWU 3: Use as much or as little filling as you like. There’s no wrong way to do this one!

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Sweet Nothings

Our lives have been a bit hectic for the past few weeks. I won’t bore you with the details right now, but I will apologize for neglecting the blog a bit. Lucky for you, we have been busy cooking and crafting up a storm, so there will be lots to share soon. In the meantime, here’s a quick recipe we recently tried for a super simple sherbet that takes just five ingredients to make.

Lemon-Blueberry Buttermilk Sherbet by somethingwewhippedup.com

Lemon-Blueberry Buttermilk Sherbet by somethingwewhippedup.com

I know, I know. Summer is over! But I’m not quite ready to move on to the pumpkin-flavored goodies just yet (it’s not even October). And we just spent the last few days in North Carolina, which is still enjoying some warm temperatures during the day. This refreshing treat is a great way to hang on to the fading warm temperatures while we can.

The sherbet was inspired by a recipe I spotted on a Buzzfeed post for a three-ingredient frozen lemon-buttermilk dessert. It turns out, that person got the original recipe from the website for Bon Appétit. We put our own twist on it by incorporating a blueberry compote we had whipped up a few days before. The result: A tart, sweet dessert that is simple and refreshing—and a perfect way to wind down on a hectic day.

Lemon-Blueberry Buttermilk Sherbet

(Recipe adapted from Lemon-Buttermilk Sorbet via Buzzfeed)

Makes about 2.5 pints

  • 4 cups buttermilk
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons grated lemon peel
  • 1 1/2 cups sugar
  • 1/2 cup blueberry compote

1. Combine the buttermilk, lemon juice, lemon peel and sugar in a medium bowl. Whisk until sugar is dissolved, cover and store in fridge until well chilled (about 3 hours).

2. Once chilled, pour mixture into an ice cream machine and churn until nearly finished. Once you think you have about 5 minutes remaining, add the blueberry compote and continue to let the ice cream maker do its thing. When complete, transfer to a freezer-proof container and freeze for 2 to 4 hours or more.

SWWU Tip: Curious to know why I called this creation a sherbet instead of a sorbet? A bit of research revealed that adding dairy (be it milk, buttermilk or eggs) to a sorbet actually makes it a sherbet. Either way, it’s delicious!

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Syrup In A Snap

Brian and I have been stocking on up on all the fresh summer fruits we can get our hands on. As a result, our kitchen counter and fridge have been filled with luscious nectarines, peaches, berries and more for the past few weeks. As you know, we’ve been working our way through a hefty supply of blueberries too. I decided to take what we had left of them and make a quick and easy (and delicious) blueberry compote.

Easy Blueberry Compote by somethingwewhippedup.com

Easy Blueberry Compote by somethingwewhippedup.com

Nothing makes a fluffy stack of pancakes or a morning bowl of yogurt with granola feel more special than adding a generous spoonful of blueberry compote. The compote only contains three ingredients (including water) and took less than 15 minutes to make, so there’s no excuse not to have it on hand. Trust me, you’ll be glad you whipped some up.

Easy Blueberry Compote

Makes about 1 3/4 cups

  • 2 cups blueberries (fresh or frozen), divided
  • 1/3 cup sugar

1. In a small saucepan, combine 1 1/2 cups blueberries, 1/3 cup water and the sugar. Heat over medium, stirring occasionally, for 5 to 7 minutes or until blueberries begin to burst. Add the remaining blueberries and cook 5 to 7 minutes more or until syrup coats the back of a wooden spoon. Serve warm or at room temperature.

SWWU Tip 1: It’s summer, so our blueberries were super sweet. If yours don’t taste as delicious, you might want to up your sugar to 1/2 cup. Feeling creative? Try making these with vanilla sugar instead.

SWWU Tip 2: Adding a teaspoon of fresh lemon or orange zest is another way to enhance the flavor of this dish. Add it when you mix in the second batch of blueberries.

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Mini Baked French Toast Cups

Brian and I like to go all out when making breakfast on Saturday and Sunday mornings. Stuffed french toast, bacon-apple pancakes, the list goes on and on. But when Monday morning rolls around and we’re rushing to get out the door, yogurt and a quick bowl of cereal seems to be our go-to. In need of a little yumspiration during the week we whipped up a mini version of our breakfast strata. The personal-sized french toasts are baked in muffin cups making them the perfect bite to reheat for a quick and delicious mid-week breakfast.

Lemon-Blueberry French Toast Cups by somethingwewhippedup.com

Lemon-Blueberry French Toast Cups by somethingwewhippedup.com

Lemon-Blueberry French Toast Cups

Makes 18 personal french toasts

  • 1 loaf challah
  • cooking spray
  • 5 eggs
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1/4 cup maple syrup, plus additional for serving
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons lemon zest
  • 1 1/4 cup blueberries
  • turbinado sugar, for dusting

1. Cut the challah into 1-inch cubes and set aside to dry out (overnight is best, but I’ve let the bread sit for as little as an hour in a pinch).

2. Preheat the oven to 350°F. Coat a muffin pan generously with cooking spray and set aside.

3. In a large bowl, whisk eggs until they are well beaten. Add the milk, vanilla extract, maple syrup, salt and lemon zest; stir until combined.

4. Add the bread to the egg mixture and toss to coat making sure every piece of bread is well soaked. Mix in the blueberries. Transfer the bread mixture to the prepared muffin pan, making sure to pack the bread into each cup, so the base of each one is full. Sprinkle sugar on top and bake for 11 to 13 minutes or until browned and crispy on the edges. Let rest in pan for 5 minutes, then repeat with remaining mixture. Serve immediately with maple syrup on the side if desired or let cool on a wire rack then store covered in the freezer.

Lemon-Blueberry French Toast Cups by somethingwewhippedup.com

Hot-from-the-oven Lemon-Blueberry French Toast Cups by somethingwewhippedup.com

SWWU Tip: These taste best when reheated in a 350°F oven for 7 to 9 minutes. In a pinch, you can warm one in a microwave, it only takes about 45 seconds.

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